You Will Need:

You will need

100 g butter, softened
¼ cup (60 ml) canola oil
1 egg
¾ cup (180 ml) buttermilk or maas
230 g Carrot pouch (included in pack)
½ cup (125 ml) coarsely grated carrot
365 g Ina Paarman’s Carrot Cake dry mix
1 heaped teaspoon Ina Paarman’s Seasoned Sea Salt
3 cups (300 g) Jungle Oats
3 cups (90 g) All Bran Flakes
100 g pecan nuts, roughly chopped

Ina’s Tip

Rusks need to be dried out really well to prevent them from going mouldy when stored.

Method:

Line a 22 X 30 cm pan with baking paper.

Adjust oven rack to the middle position and preheat the oven to 180°C.

Soften the butter for ± 15 – 20 seconds in the microwave.

Cream with a hand beater.

Gradually add the oil and then the egg.

Add the buttermilk, contents of carrot pouch and grated carrot.

Beat in.

Clean down the mixing bowl with a spatula.

Add the Carrot Cake dry mix, Seasoned Sea Salt, oats and All Bran.

Mix to blend.

Add nuts and mix in.

Roll heaped tablespoons full into golf ball size portions and pack close together in to prepared pan.

Bake for 45 – 50 minutes.

Leave to cool down completely.

To Dry Out

Set oven temperature to 100°C.

Slit and break open the rusk balls.

Pack out on a cooling rack or one of the oven racks.

Dry out completely for ± 3 hours.

Store in an airtight container.